Sun Dried Tomato Avocado and Prawn Topped Salmon with a Champag

Elevate your dinner table with this luxurious Sun-Dried Tomato Avocado and Prawn Topped Salmon paired with a velvety champagne reduction sauce. This recipe combines the richness of perfectly seared salmon fillets with a vibrant topping of creamy avocado, succulent prawns, and tangy sun-dried tomatoes—a delightful medley of textures and flavors. The buttery champagne sauce infuses the dish with an elegant, restaurant-quality finish that’s sure to impress. Ready in just 40 minutes, this stunning seafood dish is perfect for entertaining or treating yourself to a gourmet experience at home. Serve it alongside roasted vegetables or fluffy mashed potatoes for a complete meal bursting with sophistication. Keywords: salmon recipe, seafood dinner, champagne sauce, avocado topping, sun-dried tomato, gourmet recipe.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Salmon fillets (skin-on, boneless)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 12 pieces Prawns (cooked, peeled, and deveined)
• 0.25 cup Sun-dried tomatoes (oil-packed, finely chopped)
• 2 medium Avocado (ripe, diced)
• 1 tablespoon Lemon juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 2 tablespoons Parsley (fresh, chopped)
• 2 tablespoons Unsalted butter
• 1 cup Champagne
• 0.5 cup Heavy cream

Directions

Step 1

Season the salmon fillets on both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for an additional 3-4 minutes, or until the flesh is opaque and cooked through. Remove the salmon from the skillet and set it aside.

Step 3

In a small bowl, combine the cooked prawns, diced avocado, sun-dried tomatoes, lemon juice, and 1 tablespoon of parsley. Gently toss to combine. Set the mixture aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Add the champagne and bring to a simmer. Let it reduce by half, about 5-7 minutes.

Step 5

Stir in the heavy cream and butter, whisking until smooth and slightly thickened. Season the sauce with a pinch of salt if needed.

Step 6

To assemble, spoon the avocado-prawn mixture on top of each salmon fillet. Drizzle the champagne reduction sauce over and around the salmon.

Step 7

Garnish with the remaining parsley and serve warm with your choice of sides, such as roasted vegetables or mashed potatoes.

Nutrition Facts

Serving size	(440.4g)

Amount per serving	% Daily Value*
Calories	725.3

Total Fat 58.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat g
Cholesterol 71.4mg	0%
Sodium 2448.3mg	0%
Total Carbohydrate 28.4g	0%
Dietary Fiber 20.2g	0%
Total Sugars 1.3g
Protein 31.4g	0%

Vitamin D 596.5IU	0%
Calcium 53.1mg	0%
Iron 1.9mg	0%
Potassium 1895.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 16.3%

Carbs: 14.8%